INTRODUCTION
Overnight Pecan Pie French Toast is a rich, cozy breakfast that tastes like dessert but can be made into a healthier version you enjoy any morning. This dish soaks thick slices of French bread in a custard that turns sweet and nutty after overnight rest. You can make it ahead and reheat for a quick hot meal. If you enjoy pecan pie flavors in new forms, you might also like a small treat we made that uses the same filling idea, like these pecan pie cookies for a snack.
This recipe is easy to change so it fits your needs. You can make a lighter option with less sugar or a high protein meal with Greek yogurt and extra eggs. It also works well for meal prep and weekend brunch plans.
WHY YOU WILL LOVE THIS RECIPE
You will love this Overnight Pecan Pie French Toast because it is full of flavor and easy to make ahead. It gives you a warm breakfast without last-minute work. It is a great option for busy mornings and is great for meal prep. With small swaps, it can be a lighter option or a healthy version that fits a low calorie or low carb plan. It can also be shaped into a high protein meal by using extra eggs and protein-rich dairy. The toasted pecans add fiber and healthy fats, and you can lower the sugar to keep it more balanced.
HOW TO MAKE Overnight Pecan Pie French Toast
This section shows the simple method. The base is soaked bread and a sweet pecan topping that bakes into a sticky glaze. You can make the custard lighter by using skim milk or a milk alternative and swapping heavy cream for plain Greek yogurt in small amounts. For a diabetic-friendly or lower sugar version, reduce the brown sugar and use a sugar substitute for the syrup layer.
EQUIPMENT NEEDED
- Baking dish (9×13 inch works well)
- Mixing bowl
- Whisk or fork
- Saucepan for pecan topping
- Rubber spatula
- Measuring cups and spoons
- Knife and cutting board
- Oven and stove
Ingredients You’ll Need :
1 loaf of French Bread, 3/4 cup milk, 3/4 cup heavy cream, 6 eggs plus 3 egg yolks, 2 Tbsp vanilla extract, 6 Tbsp butter ((I used salted)), 1 cup light brown sugar, packed, 1/3 cup light corn syrup, 1/4 cup maple syrup, 1 cup pecans, chopped
STEP-BY-STEP INSTRUCTIONS :
The night before:
- Slice the French bread into thick slices and place them in a single layer in the baking dish.
- Whisk together milk, heavy cream, eggs, egg yolks, and vanilla in a bowl until smooth. This mixture adds protein and a creamy texture.
- Pour the custard evenly over the bread. Press the slices down gently so they soak up the liquid.
- Cover the dish with plastic wrap or a lid. Refrigerate overnight to let the bread fully absorb the custard.
The next morning:
- Preheat the oven to 350°F (175°C).
- Make the pecan pie topping: In a small saucepan, melt butter and stir in light brown sugar, light corn syrup, and maple syrup. Bring to a gentle boil for 1–2 minutes, then remove from heat. Stir in chopped pecans.
- Spread the pecan mixture evenly over the soaked bread in the baking dish.
- Bake in the preheated oven for 30–40 minutes, until the top is set and bubbly and a knife inserted in the center comes out clean.
- Let the dish rest 5–10 minutes before serving. This helps the topping set and makes slicing easier.
HOW TO SERVE Overnight Pecan Pie French Toast
Serve warm in small portions to enjoy the sweet, nutty flavor without too many calories. A good serving size is one to two slices per person depending on appetite. For a healthy version, top each slice with a small scoop of plain Greek yogurt instead of whipped cream. The yogurt adds protein and a tangy balance to the sweet topping. For diabetic-friendly serving, add a sprinkle of cinnamon and a few fresh berries instead of syrup.
Portion control tips:
- Use a sharp knife to cut even slices for consistent calories per serving.
- Serve one slice with a side of fruit and a small protein like cottage cheese to make a balanced plate.
- If you want to keep it low calorie, serve just half a slice with yogurt and berries.
STORAGE & FREEZING : Overnight Pecan Pie French Toast
Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat single servings in the microwave for 30–60 seconds or in a 350°F oven for 8–10 minutes until warm. For freezer storage, wrap slices tightly in plastic wrap and place them in a freezer bag. Freeze for up to 2 months. Thaw in the fridge overnight before reheating.
If you plan meals for weight loss or a low calorie plan, pre-portion slices into containers with sides like fruit and yogurt. Label each container with the date so you can use them within safe times.
SERVING SUGGESTIONS
- Balanced plate: one slice, a small bowl of mixed berries, and a cup of Greek yogurt for added protein. This turns the dish into a balanced breakfast rich in protein and fiber.
- Low sugar side: sliced apples or pears with a squeeze of lemon. Fruit adds fiber and vitamins without extra sugar.
- Savory contrast: a small salad of spinach and toasted walnuts can cut through the sweetness and add iron and more fiber.
For more ideas that pair well with sweet breakfast bars and desserts, you can look at this recipe for apple pie bars, which give a lighter fruit option to rotate into your meal prep plan.
VARIATIONS
-
Healthier version: Use 1/2 cup skim milk plus 1/4 cup plain Greek yogurt instead of heavy cream. Replace 1/2 cup of the brown sugar with a sugar substitute approved for baking. Use less corn syrup or a sugar-free syrup. This keeps the flavor while lowering calories and sugar. This healthier version is a good pick if you want a lighter option that still tastes like dessert.
-
High-protein or low-carb version: Use whole eggs plus extra egg whites, replace heavy cream with a mixture of milk and protein powder (vanilla flavor works well), and choose low-carb syrup or sugar-free sweetener. Use a low-carb bread or sliced challah made with almond flour if you can. These swaps create a high protein meal that helps you feel full and supports muscle maintenance. Label it as a high protein meal when you prep it.
-
Air fryer or oven-baked version: For smaller batches, assemble the soaked bread and pecan topping in a small oven-safe dish or loaf pan that fits your air fryer. Bake at 320°F in the air fryer for 15–20 minutes or until set. In a conventional oven, bake at 350°F for 30–40 minutes as above. The air fryer gives a nice crisp on the top if you like a crunchy finish.
FAQs
Q: Is this recipe good for weight loss?
A: It can be if you make swaps. Choose skim milk, Greek yogurt, and reduce sugar to make a lower calorie, lower sugar dish that still tastes good. Controlling portion size also helps, and pairing with fruit and protein makes it more balanced, which is good for weight loss.
Q: Can I make this diabetic-friendly?
A: Yes. Use a sugar substitute in the custard and topping, use unsweetened milk or milk alternative, and reduce or skip corn syrup. Add more protein and fiber sides like berries and Greek yogurt to keep blood sugar steady.
Q: How long will leftovers last?
A: Store in the fridge for 3–4 days. Freeze slices for up to 2 months. Thaw in the fridge and reheat in the oven or microwave. For best texture, reheat in the oven to keep the pecan topping crisp.
Q: Is there a gluten free option?
A: You can use gluten free French bread or a dense gluten free loaf. The texture will change, but the flavor of the pecan topping remains the same. Make sure all other ingredients you use are labeled gluten free.
Q: Can I skip the pecan topping?
A: Yes. You can bake the soaked bread plain or with a light dusting of cinnamon and a few chopped nuts for crunch. This lowers sugar and calories.
Q: Can I add fruit to the bake?
A: You can add thin apple slices between the bread layers or scatter berries on top before baking. Fruit adds fiber and vitamins and can reduce the need for extra syrup.
MAKE-AHEAD TIPS FOR Overnight Pecan Pie French Toast
- Assemble the night before and refrigerate to save time in the morning. This recipe is great for meal prep because it needs no work the next day other than heating.
- Pre-measure the pecan topping and store it in a small jar in the fridge. Warm it for a minute before you spread it over the soaked bread in the morning.
- If you plan many breakfasts, cut the cooked dish into individual portions and freeze them in single-serving containers. Label them with the date and reheat as needed. For other make-ahead savory or main-dish meal prep ideas, try pairing your breakfasts with a simple batch-cooked recipe like classic chicken pot pie pasta for a different meal that stores well and feeds a family.
Overnight Pecan Pie French Toast
Ingredients
Method
- Slice the French bread into thick slices and place them in a single layer in the baking dish.
- Whisk together milk, heavy cream, eggs, egg yolks, and vanilla in a bowl until smooth.
- Pour the custard evenly over the bread. Press the slices down gently so they soak up the liquid.
- Cover the dish with plastic wrap or a lid and refrigerate overnight.
- Preheat the oven to 350°F (175°C).
- In a small saucepan, melt butter and stir in light brown sugar, light corn syrup, and maple syrup. Bring to a gentle boil for 1–2 minutes, then remove from heat. Stir in chopped pecans.
- Spread the pecan mixture evenly over the soaked bread.
- Bake for 30–40 minutes, until the top is set and bubbly.
- Let the dish rest for 5–10 minutes before serving.